Best Paleo Pancakes

These paleo pancakes are light and fluffy and the perfect weekend
breakfast.

PREP TIME: 10 mins COOK TIME: 5 mins

TOTAL TIME: 20 mins
COURSE: Breakfast CUISINE: American
KEYWORD: paleo pancake recipe, paleo pancakes
SERVINGS: 8 pancakes CALORIES: 242kcal
AUTHOR: Lisa Bryan

Ingredients
Dry Ingredients
56 g almond flour
40 g tapioca flour 4.98 from 71 votes
30 g coconut flour
0.5 tsp baking soda
0.25 tsp salt

Wet Ingredients
4 large eggs
62.5 g almond milk
1 tbsp honey
1 tsp white wine vinegar
1 tsp vanilla extract
ghee

Instructions
1. Whisk all of the dry ingredients together in a bowl.
2. In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well
combined.

1 of 2 28 Feb 2020, 16:19

 3. Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
4. Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much
easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
5. Serve immediately with maple syrup, bananas and other toppings.

Notes
I'm obsessed with my pancake pen for making perfectly round pancakes every time.

I always recommend using super fine almond flour from blanched almonds for any paleo baking.

The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of
vinegar.

You can easily double this recipe and freeze the leftover pancakes. It makes for great meal prep! Then, just pop
them in the toaster or warm them up in the microwave when desired.

Nutrition
Serving: 2pancakes | Calories: 242kcal | Carbohydrates: 20.3g | Protein: 10.3g | Fat: 13.5g | Saturated Fat: 3.2g |
Cholesterol: 186.5mg | Sodium: 551.5mg | Fiber: 4g | Sugar: 6.2g

2 of 2 28 Feb 2020, 16:19